Treehugger: Fast Food Cooking Worse for Air Than All the Trucks on the Road: "According to manufacturer Engelhard, Chain-driven charbroilers and rapid-cook technology used in many fast food restaurants rely on high temperatures to cook meat quickly, but they also generate large amounts of smoke and odorous volatile organic compounds (VOCs), including formaldehyde and acetaldehyde.''In addition to their impact on air quality, smoke and odors in restaurant kitchens can cause irritation and discomfort for employees,' said Stan Mack, Engelhard's commercial manager for stationary-source emission systems. 'For these reasons, emission control has become an important part of cooking-process design.'"